Jam biscuits

My first jam biscuits ever! :) Sooo sweet and crunchy...Look out: even plain ones, without jam, disappear in no time ;) Recipe found in November's KUCHNIA magazine.

Serves: makes 20 (double) biscuits. Preparation: 33 min. + 2,5h. Baking: 12-14 min.

Utensils:
- 1 bowl,
- mixer,
- cling film,
- biscuit cutter (any shape),
- thimble (or a really small round cutter),
- baking paper,
- 2 baking trays.

Ingredients:
- 230g butter (room temp.),
- 3/4 cup powdered sugar,
- 2 cups flour,
- 1/2 tsp vanilla extract,
- 1/2 tsp salt,
- apricot jam (or any other, really).

Method:

In a bowl, mix the butter, sugar and vanilla extract until light and fluffy. Add the flour and salt, and mix. Gently form the dough into a ball, wrap it in cling film, and place it in the fridge for 2 h.

On a lightly floured surface roll the dough out to about 4 mm thick and cut out biscuits with the cutter. Using a thimble, cut 1 or 2 holes in half of them. Place all of them on a baking tray (I had to use two).

Since I used an asymmetrical, snail-shaped biscuit cutter ;) I arranged them alternately (left/right-side-up) on the tray, to stick them later by their rough sides.

Place the trays in the fridge for 30 min.

Heat the oven to 165ºC/330ºF.

Bake the biscuits for 12-14 in., until they are lightly golden brown.

Let them cool.

Spread the whole biscuits with a thin layer of jam an then cover them with the holed ones.

And there you go :)

Or...you don't.